Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600



Conjugated Linoleic Acid (Cla) Concentration and Fatty Acid Composition of Brazilian Fermented Dairy Products

J├ęssica LOB, Suellen MGM, Josevan S, Ana SMB, de Figueirêdo RMF, Rita CREQ and Marta SM

Fermented dairy products have been widely studied due to their nutritional importance and functional properties. Milk fat has a complex composition; even though it is a rich source of saturated fatty acids, which have been associated with increased risk of cardiovascular diseases. In this context, this study was aimed to know the fatty acid profile, evaluating the milk fat quality of whole fermented dairy products with registration in the state or federal inspection and highlight their importance to consumers’ health. Samples of yogurt and fermented dairy beverages were collected to evaluate the fatty acids composition. The predominance of saturated fatty acids was observed: myristic, palmitic and stearic acids, also indicating the presence of unsaturated fatty acids: oleic, linoleic and vaccenic, besides the content (g/100 g of fatty acids) of conjugated linoleic acid ranging from 0.290 to 1.15 for yogurts and 0.546 to 0.640 for dairy beverages. Thus, the fatty acid profile of fermented dairy products has similar composition comparing the inspection registration type, besides being a source of fatty acids beneficial for health.